The New York Times has an article on eating squirrel. http://www.nytimes.com/2009/01/07/dining/07squirrel.html
Unfortunately, it included no recipes. Here is Ad Aged's favorite:
Squirrel Cacciatore
~ 2 - 3 squirrels cut up in pieces
~ 1/4 cup flour
~ garlic salt
~ black pepper
~ 2 tbsp oil
~ 1/2 tsp oregano
~ 1/4 tsp ground cloves
~ 1 4oz can sliced mushrooms, drained
~ 1 medium green pepper, chopped
~ 2 onions, sliced
~ 1 rib of celery, chopped
~ 1 15oz can tomato sauce
~ 1/2 cup dry white wine
~ 1 small can(2oz) ripe sliced olives
Shake the squirrel pieces in a bag with flour, garlic salt and pepper. In a Dutch oven saute the pieces in the oil until golden brown.
Add the remaining ingredients, except for the olives. Cover and simmer over low heat about 1 hour, or squirrel is tender.
Stir in black olives simmer 10 minutes more.
Serve with rice or noodles if desired.
2 comments:
It's better if you use a pressure cooker. Since all they do all day is jump around and climb trees the meat is like a rubber band. I would change the recipe to about 45 minutes in a pressure cooker...
Fur on or off?
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